KOMOLA BHOG

Ingredients

One Gallon whole milk
Half a gallon of Buttermilk
Suji - two tea spoon fulls (available in any Indian/Pakistani Grocery store)
Khoa (concentrated milk - also available in any Indian/Pakistani Grocery store)
Orange Extract (available in all American Grocery stores)
Orange Food Color (also available in any Indian/Pakistani Grocery store)
Sugar

(For making 32 komolabhogs of medium size)

Method

The paneer dough.

Pour one Gallon of whole milk in a stockpot and mix a pinch of Orange
food color. Add one bottle of orange extract o the mixture and bring
it to boil. Then add half Gallon of buttermilk while stirring the
mixture continuously. This will curdle the milk.  Strain the curdled
milk through a fine muslin cloth and hang it (for about two hours) to
drain the excess water.  Knead the paneer mass with two-tea spoon full
of suji until oil comes out of the mass. Roll the paneer into
small balls with a little khoa in the center.
 
The syrup.

In a stockpot, add 3 cups of sugar to nine cups of water and bring it to boil.

The Komolabhog.

In the boiling sugar mixture, add the paneer balls and let it boil in
high heat for about 15 mins. Then lower the heat and boil it for 15
more minutes.